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Best Peppermint Bark Cheesecake Bars Holiday Recipe

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These peppermint bark cheesecake bars feature a fudgy chocolate cookie crust, silky peppermint cheesecake filling, and a crackly chocolate-peppermint topping studded with crushed candy canes. They’re the perfect make-ahead holiday dessert that looks like it came from a fancy bakery.

Ingredients

Scale
  • 2 cups (200g) chocolate sandwich cookie crumbs (about 24 Oreo cookies with filling)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of fine sea salt
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream, room temperature
  • 2 teaspoons pure peppermint extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Red food coloring (optional, 2-3 drops gel)
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1/2 teaspoon peppermint extract
  • 1/2 cup (80g) crushed candy canes or peppermint candies (about 6–8 standard candy canes)
  • Optional: 1/4 cup melted white chocolate chips for drizzle

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly grease the parchment.
  2. Make the crust: Pulse 24 chocolate sandwich cookies in a food processor until fine crumbs. Transfer to a bowl and mix with melted butter, sugar, and salt until it looks like wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
  3. Make the filling: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth (about 2 minutes). Add sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, beating on low just until combined. Add sour cream, peppermint extract, vanilla extract, and flour; mix on low until just combined. If using red food coloring, remove 1/2 cup batter, add 2-3 drops gel coloring, and stir. Pour plain batter over crust, then drizzle colored batter…
  4. Bake: Place pan in center of oven. Bake for 35-40 minutes until edges are set and center jiggles slightly. Internal temperature should be 150°F (65°C). Turn off oven, crack door open, and leave bars inside for 1 hour.
  5. Cool and chill: Remove pan from oven and cool completely on a wire rack (about 2 hours). Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  6. Make the topping: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour hot cream over chocolate chips, let sit 3 minutes, then stir until smooth. Stir in 1/2 teaspoon peppermint extract. Pour ganache over chilled cheesecake and spread evenly. Immediately sprinkle crushed candy canes on top. If using white chocolate drizzle, melt white chocolate chips with 1 teaspoon coconut oil in microwave in 30-second bursts, then drizzle …
  7. Final set and slice: Refrigerate for at least 1 hour until ganache is firm. Use parchment sling to lift bars out. Slice into 16 even bars (4×4) using a sharp knife dipped in hot water and wiped dry between cuts.

Notes

Room temperature ingredients are essential for a smooth batter. Don’t overmix once eggs are added. For a water bath shortcut, place a shallow pan of hot water on the oven rack below the bars. Chill thoroughly before slicing for clean cuts. Bars can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: peppermint bark, cheesecake bars, holiday dessert, Christmas dessert, peppermint cheesecake, chocolate peppermint, make-ahead dessert

Find it online: https://willarecipes.com/best-peppermint-bark-cheesecake-bars-holiday-recipe/